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Pistachio Tres Leches Cake Recipe

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★★★★★

4.8 from 83 reviews

This Pistachio Tres Leches Cake is a delightful twist on the classic Latin American dessert, incorporating fragrant ground cardamom and rich pistachio cream for a unique flavor profile. The light and fluffy sponge cake soaks up a luscious milk mixture made from evaporated milk, sweetened condensed milk, and pistachio cream, resulting in an irresistibly moist and creamy cake. Topped with fluffy whipped cream, chopped pistachios, and edible rose petals, this dessert is as beautiful as it is delicious.

Ingredients

Scale

Sponge Cake

  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 tsp baking powder
  • 1⁄4 tsp salt
  • 1 tsp ground cardamom
  • 6 large eggs, yolks and whites separated (room temperature)
  • 3⁄4 cup granulated sugar
  • 2⁄3 cup whole milk (room temperature)
  • few drops green food colouring (optional)

Milk Mixture

  • 354 mL (12 oz) evaporated milk
  • 300 mL (14 oz) sweetened condensed milk
  • 1⁄2 cup whole milk
  • 3 tbsp pistachio cream (adjust to taste)
  • 1⁄2 tsp ground cardamom

Topping

  • 2 cups whipping cream (heavy cream) (cold)
  • 1⁄4 cup icing sugar (confectioners sugar) (sifted)
  • pistachios, finely chopped (for garnish)
  • edible rose petals (for garnish)
  • pistachio cream (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease the bottom of a 9×13 inch baking pan; do not grease the sides. Set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. Set aside.
  3. Separate Eggs: Separate the egg yolks and whites into two large bowls. Keep yolks aside for now.
  4. Beat Egg Whites: Using a hand or stand mixer, beat the egg whites on medium speed for 1-2 minutes. Gradually add 2 tablespoons of granulated sugar and continue beating until medium-stiff peaks form—the mixture should hold firm when the bowl is inverted. Set aside.
  5. Beat Egg Yolks and Sugar: Add the remaining sugar to the yolks and beat until pale and creamy, approximately 2 minutes.
  6. Add Milk and Colouring: Mix the whole milk and optional green food colouring into the yolks and beat until combined.
  7. Incorporate Dry Ingredients: Add half of the flour mixture to the yolk batter and beat to combine, then add the remaining flour and beat until just combined.
  8. Fold in Egg Whites: Gently fold in the beaten egg whites in three additions, using a spatula to avoid deflating the batter. The batter should remain light and fluffy.
  9. Bake the Sponge Cake: Pour the batter into the prepared pan and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Remove from oven and cool on a rack.
  10. Prepare Milk Mixture: While the cake cools, whisk together evaporated milk, sweetened condensed milk, whole milk, pistachio cream, and ground cardamom until thoroughly combined. Adjust pistachio cream to taste if needed and set aside.
  11. Poke Cake with Holes: Once the cake has cooled, use a fork or skewer to poke multiple holes over the entire surface, being careful not to poke through to the bottom. Do not remove cake from pan.
  12. Pour Milk Mixture: Slowly pour the milk mixture evenly over the cake, making sure to cover the edges so the cake soaks up the liquid. Refrigerate, covered with plastic wrap, overnight.
  13. Prepare Topping: In a medium bowl, combine cold whipping cream and sifted icing sugar. Beat with a mixer until medium to stiff peaks form.
  14. Decorate Cake: Spread the whipped cream evenly over the soaked cake. Garnish with finely chopped pistachios, edible rose petals, and additional pistachio cream as desired.
  15. Serve: Keep the cake refrigerated and serve cold for the best flavor and texture. Enjoy your decadent Pistachio Tres Leches Cake!

Notes

  • Do not grease the sides of the baking pan to help the cake rise properly.
  • Handle the folding of egg whites gently to keep the batter light and fluffy.
  • The milk mixture can be adjusted to your preferred pistachio flavor by adding more or less pistachio cream.
  • Ensure the cake is fully cooled before pouring the milk mixture to avoid sogginess.
  • Overnight refrigeration is essential for the cake to absorb the milks fully.
  • Serve chilled for the best taste and texture.

Keywords: pistachio tres leches cake, tres leches cake, pistachio dessert, cardamom cake, moist sponge cake, Latin American dessert

Find it online: https://mixitwitjoe.com/pistachio-tres-leches-cake-recipe/